Put the herbs in the stock, add the tomatoes and let simmer.

Place into a casserole, add the tomatoes, garlic, beef sock and parsley.

Then add the tomatoes and ale and reintroduce the beef and shallots.

Turn the lamb over to expose the fat and add the tomatoes.

Reduce the heat to medium and add the tomatoes and stock.

When the milk has evaporated, add the tomatoes and stir thoroughly.

When the garlic is golden, add the tomatoes and cook for another 5 minutes.

Then add the tomatoes and beans and half the greens.

Simmer two hours, and then add the tomatoes, corn, peas and salt and pepper.

Season really well and add the tomatoes and herbs.

Mix very well and add the tomatoes and water.

Rub the butter and flour together, add the tomatoes, and the peppers, chopped very fine.

Then add the tomatoes and stir for a minute.

Gently brown the garlic, then add the tomatoes, breaking them up with a wooden spoon.

Mix in the Mexican seasoning, then add the tomatoes, stock, tomato paste, lentils and sugar.

Then brown the butter and onion in a frying pan, add the tomatoes, and heat thoroughly.